Ingredients:
• For Filling:
• 2 cups – fresh peas, shelled
• 7 to 8 – Green chillies
• 1/2 tsp – Garam Masala powder
• 1/4 tsp – Amchoor powder
• 1/4 cup – powdered Coconut
• 1/4 cup – finely chopped Coriander leaves
• 1/4 tsp – Mustard Seeds
• 3 to 4 pinches – Asafoetida
• 1 tbsp – oil
• salt to taste
• For cover: 2.25 cups – plain flour
• 1 tbsp – melted Ghee
• salt to taste
• water to knead
• Other ingredients: oil to Deep Fried
Method:
- For Filling:
- Crush chillies in a small mixie.
- Add peas little by little, run in short spurts.
- Blend till all peas get coarsely crushed.
- Heat oil in a heavy or non-stick pan.
- Add asafoetida and mustard seeds, allow it to splutter.
- Add peas and chillies, and let it cook till all the water dries.
- Add all the masalas and coconut and coriander leaves.
- Cook for another 3-4 minutes.
- Take care not to allow to burn at bottom of the pan.
- Allow it to cool.
- For Cover:
- Sieve flour and salt.
- Add ghee, mix till the flour crumbles.
- When a fistful of this flour is held tightly, it should hold the shape.
- If required, add a little more ghee.
- Add water little by little, to knead a soft, pliable, dough.
- Knead the dough for 6-7 minutes, till the texture is smooth and elastic.
- Grease hands with a little more ghee, rub over smoothed dough.
- Cover with a moist cloth, then lid, keep aside for at least 30 minutes.
- To Proceed:
- Divide the dough into 10-12 parts, so also the filling.
- Make small (4 inch) round balls, not too thin not too thick .
- Place 1 tsp filling in one half of round.
- Fold over the other half, sealing in the mixture.
- Seal edges by twisting or pressing together.
- Make all in the same way.
- Heat oil in a frying pan, till smoky.
- Turn off the flame, allow it to cool for a minute.
- Add enough kachoris.
- Switch on the flame again, on low, when sizzling slows.
- Flip when one side gets a golden colour.
- Fry other side, drain, and keep it aside.
- Serve hot with green or tamarind chutneys.
- Shelf life: 2 days.
Recipe courtesy of Saroj Kering